I have always loved breaded and fried zucchini, but nowadays I just don't eat the oil required to make it that way. So, after a few trial runs, I came up with a fantastic way to have crunchy zucchini baked instead of fried. Give this one a try, I really enjoyed it and so did my husband.
1 Large zucchini cut in rounds.
2 cups panko or your favorite breadcrumbs
1/2 cup walnuts
4 T nutritional yeast
1/2 T garlic powder
1/2 T onion powder
1 T Italian Seasoning
3 T Ground Flax Seed
3/4 cup non dairy Milk
S&P to taste
Preheat oven to 400 degrees F. Mix the ground flax with the milk and set aside to thicken for about 10 min. (I warmed the milk for about 30 seconds first in the microwave). Put the walnuts, and nutritional yeast in a food processor and just pulse a few times, then mix it in with the breadcrumbs and seasonings. Line up your assembly area as follows. Zucchini, flax mixture, breadcrumb mixture, and a parchment paper lined cookie sheet. Dip each zucchini round in the flax mixture, then gently roll it in the breading. Place on cookie sheet. Continue until your cookie sheet is full. Then place in oven and bake for approx. 15 min, then turn over. Bake for about another 7-10 min or so. Keep checking on them as oven temps can vary greatly. Remove from oven when good and crispy, and golden brown. I served mine with some fat free spaghetti sauce. These are a delicious side dish or snack. Yummo!